Creamy Chive Citrus Dressing
Chive Citrus Dressing is one of my favorite dressings all year long, but especially in the summer. It’s bright, light, zesty, and delicious! It’s the kind of Magic Elixir you should just make at the start of the week and enjoy on everything.
How to Make Chive Citrus Dressing
In a wide mouth mason jar, using an immersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. This creates a mayo base to give your dressing that delicious creamy texture. The key here is to have patience as you add in the oil, otherwise they will not combine properly!
Once it is emulsified, we can add in the rest of the ingredients. Blend in the chives, lemon juice, shallots, apple cider vinegar, garlic, anchovies, hot sauce, lemon zest, and kosher salt until combined. Cover and refrigerate to allow the dressing to thicken a bit before using it.
This chive citrus dressing is great for a Niçoise salad, but you can use it on just about anything from your own salad to a sandwich to a dip for crudité. Once you taste it, you will want it on everything, trust me! What makes it even better is that this dressing is completely Whole30, so you can enjoy it even if you’re doing the program. It’s fantastic for Whole30 meal prep, or for that day 15 hump when you need something totally delicious to rejuvenate you.
If you make this Creamy Chive Citrus Dressing, be sure you rate and review it below. I can’t wait to hear what you think and what fun ways you use it. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!Print
Creamy Chive Citrus Dressing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 2 cups
- Category: Dressing
- Method: Blender
- Diet: Gluten Free
This Creamy Chive Citrus Dressing is a light and zesty dressing that’s perfect for salads, sandwiches, and vegetables. Make a batch for meal prep and enjoy it all week long!
- 1 large egg
- ¾ cup light olive oil
- 3 tablespoons finely chopped chives
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced shallots
- 1 tablespoon apple cider vinegar
- 2 garlic cloves, pressed
- 3 anchovies
- 1 teaspoon hot sauce
- ½ teaspoon grated lemon zest
- ½ teaspoon kosher salt
- In a wide mouth mason jar, using an immersion blender to blend, place the egg and slowly add the light olive oil until it emulsifies and thickens. Add the rest of the ingredients and blend until thoroughly combined. Cover and refrigerate to allow the dressing to thicken before use.
Keywords: chive dressing, creamy chive dressing
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Can you omit the egg & replace it with something else?
Yummy. I used pasteurized egg. Came out delicious.
any chance you have a conversion for anchovy filets versus anchovy paste? This is good, and I’m not sure I added enough paste. I feel like it may be missing something? I don’t keep anchovy filets in my fridge.
Can you make this without anchovies?
This was so good!
This was yummy! I ate with salads and as a dip for vegetables as a snack. I can’t wait to add to potatoes and other veggies.